Sour Cream Panna Cotta with Fresh Apricot & Amaretto Sauce

Sour cream panna cotta with an apricot-amaretto sauce.

Sour Cream Panna Cotta with Fresh Apricot & Amaretto Sauce

Ingredients:
2 tablespoons cold water
1 1/2 teaspoons gelatin
3/4 cup heavy whipping cream
1/3 cup granulated sugar, plus an additional 3 tablespoons, divided use
2/3 cup sour cream
1 teaspoon vanilla extract

1/2 cup water
1/4 cup amaretto liqueur
1 lb. fresh apricots, peeled, pitted, thinly sliced

Directions:
Place 2 tablespoons cold water in a large mixing bowl. Sprinkle gelatin over water, and allow to sit for one minute; stir until dissolved.

Whisk together cream and 1/3 cup sugar, in a large saucepan over medium heat. When mixture is hot, but not boiling, whisk cream into gelatin, until well combined. Whisk in sour cream and vanilla until well combined. Divide mixture into 4 ramekins. Cover and chill in the refrigerator for 3 hours, or until ready to serve.

To make the apricot sauce, whisk together the additional 3 tablespoons sugar, 1/2 cup water and amaretto, in a medium sized saucepan, over medium heat, and bring to a simmer. Stir in apricots, and cook for 8 minutes, stirring frequently, until softened. Transfer apricot mixture to a food processor, and process until smooth. Place in a small mixing bowl, cover, and chill until cold - about an hour or two.

Dip the bottoms of ramekins in a little hot water. Run a knife around ramekin edges, and invert panna cotta onto serving plates. Drizzle with apricot sauce.

Yield: 4 servings